After meeting with experts in Brazil & China, we’re sharing some of our most surprising findings about the global momentum towards whole grains

Volume 92 | June 2017

Momentum for Whole Grains Picks Up Overseas

If you’ve visited Brazil or China – or sampled their cuisine in U.S. restaurants – you know that white rice has long been a common staple in both these countries. That’s changing now, as governments in China and Brazil are laying the foundation to make whole grains the new norm, with a little help from the Oldways Whole Grains Council. In late April we met with regulators and manufacturers in Brazil, to support new labeling rules for whole grains, and in mid-May we traveled to China to explain the health benefits of whole grains to 300 government, industry and health experts. Some of the issues in play may surprise you – as we chronicled on our blog.

Foods stripped of artificial flavors, colors, and additives are great – but not if they’re also stripped of the grain’s healthful bran and germ. Instead of focusing on what’s missing from the ingredient list, be sure to consider what nutrition perks (like whole grains) are included, too.

In a study of more than 5,000 adults, those eating the most cereal ﬁber (the type of ﬁber in whole grains) had a 14% lower risk of knee pain worsening than those eating the least (8.4 grams vs 2.8 grams). However, results were not statistically signiﬁcant for other types of ﬁber (such as ﬁber from fruit or nuts).

The Maine Grain Alliance’s
Kneading Conference in Skowhegan, ME on July 27 & 28 is the perfect chance to meet and learn from farmers, millers, bakers and grain lovers from around the world. Enjoy intensive baking workshops, hear from renowned bakers and authors, and engage in discussions about heritage grain growing and grain-based businesses. Open to avid home bakers and grain professionals alike.

Are there locally grown grains at your farmers market? We want to know about it! We are creating an online network to support the local grain movement happening across the US, and we’re starting by taking stock of the local grain farmers, millers, and maltsters out there.

If you know of a farm, mill, or malt house that’s working with locally grown grains, please email Caroline at
caroline@oldwayspt.org with the details.